This is the best, easiest, and most versatile ginger peanut sauce. It’s perfect for anything from stir-fries to power bowls and noodle dishes. This is one of those sauces you are going to use over and over again. I promise.
We’ve been making some version of this ginger peanut sauce for years. I mostly use it for cold noodle salads in the summer, but I recently realized how versatile this simple sauce is. Seriously, it goes with so may different dishes.
The easiest Asian-Style Sauce
Ready 5 minutes. No blender needed (aka. no annoying dishes). Keeps in the fridge for 2-3 weeks. Yes, yes, and more yes!
What you need for the sauce
If you’re like me, and love the flavors of Thai and Vietnamese cooking, you probably already have these ingredients in your fridge/pantry. If not, add them to your regular shopping list because you’re going to want to make this a staple in your house!
How to customize your sauce
First of all, you can’t mess up this sauce. The measurements don’t need to be exact and you can adjust it to your taste. If you like it more garlicky, add an extra clove! Don’t like garlic? Leave it out. Mix half peanut butter and half tahini for a slightly earthier flavor or customize to make it allergy-friendly or meet your taste preferences with these suggestions.
- gluten-free: use gluten-free tamari instead of soy sauce
- soy-free: use coconut aminos or liquid aminos instead of soy sauce
- peanut-free: use tahini or almond butter
- vegan: use agave or maple syrup instead of honey
- spicy: add a pinch or two of cayenne pepper
5 ways to use this ginger peanut sauce
I’m serious when I say this sauce can go on almost anything you want to give an Asian-style flavor, so feel free to experiment beyond this list!
- Cold soba noodle salad: mix soba noodles with thinly sliced vegetables such as cabbage, red pepper and cucumber, and toss with dressing. Serve as a side or top with your favorite protein such as salmon, shrimp, tofu, or chicken. This kelp noodle salad uses a very similar dressing and you can use this as a guide for how to make a cold noodle salad.
- Stir fry: sauté any of your favorite vegetables with a protein (chicken, shrimp, or tofu work well). Once the vegetables and protein are cooked, add the sauce and let simmer in pan for a minute or two to soak up all the delicious flavor. Serve over rice or rice noodles. (P.S. Pinch of Yum has the best ways to cook tofu if you’re a novice).
- Power bowl: Start with grain like brown rice or quinoa. Top with some fresh or cooked vegetables and a protein. Drizzle on the ginger peanut sauce to serve. This sauce would go great on my shrimp and quinoa power bowl.
- Dipping sauce: use it for dipping spring rolls, chicken satay (skewered chicken), or veggies for a Thai-inspired appetizer.
- As a sauce or marinade on chicken, tofu, shrimp, or salmon.
Did you make this ginger peanut sauce?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@busy.mom.nutrition). I love seeing what you’re up to!
- 1/2 cup peanut butter (all natural)
- 2 Tbsp rice vinegar
- 3 Tbsp soy sauce or gluten-free tamari
- Juice of 1 lime
- 2 tsp honey
- 1-inch ginger, grated on a microplane
- 1 small clove garlic, grated on a microplane
- 1-3 Tbsp warm water as needed
Whisk all ingredients together in a mixing bowl until creamy. You can also blend in a blender if you prefer.
Store in the refrigerator for 2-3 weeks.
See blog post for serving ideas!